Characterization of S-propenyl-l-cysteine sulfoxide as the principal endogenous substrate of l-Cysteine sulfoxide lyase of onion
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,Biochemistry,Biophysics
Reference21 articles.
1. On the Lachrymatory Factor in Onion (Allium cepa) Vapours and Its Precursor.
2. The Configuration of (+)-S-(1-Propenyl)-L-Cysteine S-Oxide from Allium cepa
3. The Synthesis and Base-Catalyzed Cyclization of (+)- and (-)-cis-S-(1-propenyl)-L-cysteine Sulfoxides
4. The Volatile Carbonyls and Alcohols in the Flavour Substances of Onion (Allium cepa).
5. Enzymatic conversion of trans-(+)-S-1-propenyl-l-cysteine S-oxide to the bitter and odor-bearing components of onion
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2. Application of Direct Analysis in Real Time–High Resolution Mass Spectrometry to Investigations of Induced Plant Chemical Defense Mechanisms—Revelation of Negative Feedback Inhibition of an Alliinase;Analytical Chemistry;2018-09-17
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4. Changes in Flavor Precursors, Pungency, and Sugar Content in Short-Day Onion Bulbs during 5-Month Storage at Various Temperatures or in Controlled Atmosphere;Journal of Food Science;2012-01-13
5. The β-Replacement-Specific Pyridoxal-p-Dependent Lyases;Advances in Enzymology - and Related Areas of Molecular Biology;2006-11-22
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